Red Recado Paste

Adapted from "Flavors of Belize: The Cookbook," McNab Publishing, 2011, for use in other recipes

Red Recado Paste

Adapted from "Flavors of Belize: The Cookbook," McNab Publishing, 2011, for use in other recipes

5 tablespoons annatto seeds (see note)

6 to 7 allspice seeds

1/4 teaspoon whole cloves

1/4 cup sour orange juice (see note)

1/4 cup vinegar

Grind annatto seeds, allspice seeds and whole cloves to a powder. Combine annatto powder with sour orange and 1/4 cup of vinegar and process to a paste. May add more sour orange and vinegar if necessary to achieve a thick paste. Store in refrigerator. Note: Annatto seeds are available in Latin markets and online. If sour orange juice is not available, 1 part lemon or lime juice to 2 parts orange juice may be substituted.